Trim the cauliflower, removing outer leaves and part of the core and cutting off any blemishes. Score the core with a knife to facilitate cooking. Place in a kettle of boiling salted water to cover and add 1 teaspoon of lemon juice. Cover and simmer 20 minutes, or until just tender when tested with a fork. Do not overcook. (The cauliflower may be broken into flowerets and steamed for about 5 minutes.) Allow 1 large head for 4 servings.
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